CN108178781B - Straw mushroom flavor-presenting peptide and preparation method and application thereof - Google Patents
Straw mushroom flavor-presenting peptide and preparation method and application thereof Download PDFInfo
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K7/00—Peptides having 5 to 20 amino acids in a fully defined sequence; Derivatives thereof
- C07K7/04—Linear peptides containing only normal peptide links
- C07K7/06—Linear peptides containing only normal peptide links having 5 to 11 amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biophysics (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Medicinal Chemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Nutrition Science (AREA)
- Seasonings (AREA)
Abstract
The invention provides a straw mushroom flavor-developing peptide, the amino acid sequence of which is shown in SEQ ID NO. 1. The invention also provides a preparation method of the straw mushroom flavor-developing peptide, which comprises the steps of firstly extracting water-soluble ingredients from straw mushrooms through high-pressure cooking; separating ultrafiltration components with cut-off molecular weight between 200Da and 1000Da by adopting a nanofiltration membrane; separating and purifying the ultrafiltration component to obtain the straw mushroom flavor peptide with the amino acid sequence shown as SEQ ID NO. 1. The invention also provides application of the straw mushroom flavor-developing peptide in food. The invention also provides a food seasoning which contains the straw mushroom flavor-developing peptide. The straw mushroom flavor-developing peptide is used as one of flavor-developing substances and is applied to the field of foods. The research of the invention discovers that the straw mushroom Maillard reaction peptide with good flavor enhancement effect can be obtained by utilizing the straw mushroom flavor-presenting peptide prepared by the embodiment to carry out Maillard reaction.
Description
Technical Field
The invention belongs to the field of dietetics, relates to a seasoning, and particularly relates to a straw mushroom flavor-developing peptide and a preparation method and application thereof.
Background
The taste is one of the important factors constituting the quality of food, and is produced by stimulating taste receptors in the oral cavity with flavor substances in food, transmitting to the taste center of the brain through a nerve sensory system for collecting and transmitting information, and analyzing by the comprehensive nerve central system of the brain. The earliest recognized flavors were sweet, salty, bitter, and sour. In 1908, Japanese scholars discovered sodium glutamate-like substances from Japanese seaweed soup, and named umami as umami in terms of taste characteristics, which is the umami taste, and are now recognized as the 5 th basic taste component.
The trend in modern food products is health, variety and convenience, with ever increasing consumer expectations for natural innovative products that are organoleptically pleasing. "people eat every day and taste first", people's pursuit not only a certain taste feeling like sour, sweet, bitter or salty but also more considered a pleasant and happy taste. Therefore, the flavor peptide should be produced.
Flavour-enhancing peptides (also flavour-enhancing peptides, savoury peptides) are short peptides extracted from food or synthesized from amino acids, which improve or mask the organoleptic properties of the food. Peptides in foods are mainly derived from intermediates of protein synthesis and decomposition, are present in various foods such as meats, vegetables, pickled foods and dairy products, and play a very important role in food flavor. Peptides in food products can produce characteristic flavors, imparting special flavors to the food product. The peptide can also interact with other flavor substances in the food, and the original flavor is obviously changed. Therefore, the market prospect of developing the flavor-enhancing peptide is very wide. Screening out new flavor peptides from a unique food system in China, and further accelerating the research and development of new materials of flavor substances in China is a subject worthy of further intensive research.
The straw mushroom is also called orchid mushroom and bracteatum mushroom, is an important tropical and subtropical mushroom, is edible mushroom cultivated in the third place in the world, and the yield of straw mushroom in China accounts for 70-80% of the total yield in the world and is the top of the world. The yield of the straw mushrooms in China in 2013 is 31.1 ten thousand tons, the yield in the country in 2014 is 33.5 ten thousand tons, and the yield accounts for 1.1 percent of the total yield of edible fungi in the same period. The straw mushroom is rich in nutrition and delicious in taste. Each 100g of fresh mushroom contains 207.7mg of vitamin C, 2.6g of sugar, 2.68g of crude protein, 2.24g of fat and 0.91g of ash. The straw mushroom protein contains 18 amino acids, wherein the essential amino acids account for 40.47-44.47%. The amino acids which form the edible fungus protein contain glutamine and glutamic acid with high proportion, and the primary structure is rich in the delicate flavor peptide sequence, so the edible fungus protein is a high-quality raw material for producing high-quality flavor base materials. In recent years, researchers at home and abroad mainly concentrate on the research aspects of polysaccharide, storage and preservation, primary condiment development and the like, and the research on the development of flavor peptides is rarely reported.
Disclosure of Invention
Aiming at the technical problems in the prior art, the invention provides a straw mushroom flavor-developing peptide and a preparation method and application thereof, and the straw mushroom flavor-developing peptide and the preparation method and application thereof aim to solve the technical problems that a seasoning in the prior art is prepared by a chemical method, has single function and is insufficient in fragrance.
The invention provides a straw mushroom flavor-developing peptide, the amino acid sequence of which is shown in SEQ ID NO. 1.
Furthermore, the straw mushroom flavor-developing peptide is derived from a straw mushroom extract.
Furthermore, the straw mushroom flavor-developing peptide is artificially synthesized.
The invention also provides a preparation method of the straw mushroom flavor-developing peptide, which comprises the following steps:
1) firstly, extracting water-soluble components from straw mushrooms through high-pressure cooking;
2) separating ultrafiltration components with cut-off molecular weight between 200Da and 1000Da by adopting a nanofiltration membrane;
3) separating and purifying the ultrafiltration component to obtain the straw mushroom flavor peptide with the amino acid sequence shown as SEQ ID NO. 1.
Further, the pressure during cooking is 35-45 kPa.
The invention also provides application of the straw mushroom flavor-developing peptide in food.
The invention also provides a food seasoning which contains the straw mushroom flavor-developing peptide.
The method comprises the steps of firstly extracting water-soluble components from straw mushrooms through high-pressure cooking, then carrying out ultrafiltration on the water-soluble components, and then further separating and purifying ultrafiltration components.
In a particular embodiment of the invention, after chromatography of the ultrafiltration fraction, the fraction with the strongest umami and richness is selected (artificial sensory evaluation and electrotongue analysis), preferably by chromatography using Sephadex G-15 gel chromatography. Preferably, the components with the strongest umami taste and the strongest thick feeling after chromatography are further chromatographically separated, and the components with the strongest umami taste and the strongest thick feeling are selected (artificial sensory evaluation and electronic tongue analysis) for component identification, and preferably, RP-HPLC method is adopted for chromatography.
In the field of flavor development substance research, the flavor development/taste characteristics of flavor development substances are generally evaluated by combining artificial sensory evaluation with electronic tongue, so that the result is more accurate and objective.
The artificial sensory evaluation adopts a Taste Dilution Analysis (TDA) method to evaluate the dilution factor, namely the TD value of each sample, wherein the larger the TD value is, the stronger the taste characteristics of the sample are. TD values were determined as follows: dissolving the components to be detected in drinking water in equal proportion according to the proportion of 1: 1 (volume ratio) and each dilution level was evaluated by a three-point test until the flavor was not tasted at a certain dilution factor. The dilution factor is the taste dilution factor (TD) of the solution, and the larger the TD value is, the stronger the taste of the component is.
The electronic tongue is a detection technology which simulates a human tongue to analyze, recognize and judge a sample to be detected, processes obtained data by a multivariate statistical method, quickly reflects the integral quality information of the sample and realizes the identification and classification of the sample so as to perform quantitative and qualitative analysis. The components separated in each step are screened by adopting electronic tongue intelligent sensory and artificial sensory evaluation to obtain the components with strong taste characteristics, so that the limitation of singly adopting artificial sensory evaluation analysis is overcome.
The straw mushroom flavor-developing peptide of the present invention is used in the field of foods as one of flavor-developing substances, for example, as a base material or an auxiliary material for food seasonings, which are conventional applications of flavor-developing substances and are foreseeable by those skilled in the art.
Compared with the prior art, the invention has remarkable technical progress. The peptide not only has special flavor, but also is an important precursor of Maillard reaction. The research of the invention discovers that the straw mushroom Maillard reaction peptide with good flavor enhancement effect can be obtained by utilizing the straw mushroom flavor-presenting peptide prepared by the embodiment to carry out Maillard reaction.
Drawings
FIG. 1 is a chromatogram of an ultrafiltration fraction having a molecular weight of 200-1000Da after separation by Sephadex G-15 gel chromatography.
FIG. 2 shows the taste dilution analysis results of the ultrafiltrate fraction P2 and the chromatographs fractions F1-F4.
FIG. 3 is an electronic tongue two-dimensional principal component analysis diagram of the ultrafiltration component P2 and the chromatography components F1, F2, F3 and F4.
FIG. 4 is an RP-HPLC separation profile of chromatographic fraction F1.
FIG. 5 shows sensory evaluation results of RP-HPLC fractions.
FIG. 6 is a time of flight mass spectrometry (TOF MS) first order mass spectrum of the F1b separated fractions.
FIG. 7 is a time of flight mass spectrometry (TOF MS) second order mass spectrum of the F1b separated fractions.
Detailed Description
Example 1 extraction, isolation, purification and characterization of a straw Mushroom flavor peptide having the amino acid sequence Ala-Ser-Asn-Met-Ser-Asp-Leu
Step (1): obtaining oligopeptide water-soluble extract of straw mushroom
Raw materials: the straw mushroom is collected from the test base of the Zhuang-Row of Shanghai agricultural academy of sciences. The straw mushroom is washed and homogenized by a homogenizer, and then 1.5 times of water is added to be cooked for 2 hours under the pressure of 40 kPa. Filtering with double-layer gauze, centrifuging the filtrate at 7000r at 4 deg.C for 15 min, and collecting supernatant.
Step (2): separation and purification of straw mushroom oligopeptide extracting solution
Filtering the obtained supernatant with 0.45 μm filter membrane, ultrafiltering the filtrate with ultrafiltration membrane with molecular weight cut-off range of 1000Da and nanofiltration membrane of 200Da, collecting ultrafiltration component with molecular weight of 200-1000Da (represented by P2), freeze drying, and storing in-80 deg.C refrigerator.
The ultrafiltration fraction (lyophilized sample powder) was prepared as a solution having a concentration of 25mg/mL, and further separated by Sephadex G-15 gel chromatography (eluent was ultrapure water, flow rate was 0.75 mL/min). Chromatogram results referring to FIG. 1, the abscissa represents elution time in minutes and the ordinate represents abundance at a detection wavelength of 220 nm. From FIG. 1, 4 absorption peaks (F1, F2, F3, F4) were observed, and 4 elution fractions (i.e., chromatographic fractions, represented by F1, F2, F3, F4, in that order) obtained in succession during the elution were collected. Freeze-dried and stored at-80 ℃.
As can be seen from the results in FIG. 1, the ultrafiltered fraction was separated by Sephadex G-15 gel chromatography into four major fractions, of which fraction F1 had the highest substance content (size order of molecular weight F1> F2> F3> F4).
And (3): the taste characteristics of the ultrafiltration fraction P2 and the chromatography fractions F1-F4 were determined using artificial sensory evaluation and electronic tongue system analysis.
Artificial sensory evaluation method
The Taste Dilution Analysis (TDA) method is as follows: 100mg of the lyophilized samples P2 and F1-F4 were taken, and the samples were dissolved in a 100ml volumetric flask with water. According to the following steps: 1 (volume ratio) and each dilution level was evaluated by a three-point test until the flavor was not tasted at a certain dilution. The dilution factor (TD), the dilution factor at this time, was recorded. TD final results were averaged for each assessor, and the differences between assessments should be less than or equal to one dilution level. Each sample was repeated three times at different times and evaluated at room temperature. Each sensory evaluator also evaluated the flavor characteristics of each sample.
The flavor dilution analysis results of the ultrafiltrate fraction P2 and the chromatographs fractions F1-F4 are shown in FIG. 2. The abscissa of the figure represents the ultrafiltration fraction P2 and the chromatography fractions F1-F4, and the ordinate represents the dilution factor of each fraction.
As can be seen from the results in FIG. 2, TD values of the ultrafiltrate fraction P2 and the chromatographic fraction F1 were the highest, with the most taste sensation in the same range.
The results of evaluation of artificial organoleptic properties of the ultrafiltrate fraction P2 and the chromatographs fractions F1-F4 are given in the following table.
TABLE 1 sensory evaluation results
As can be seen from the results in Table 1, the flavor profiles of the ultrafiltrate fraction P2 and the chromatographic fraction F1 are most similar, both having a rich body and umami taste. The chromatographic fractions F2 and F3 also had an umami taste because of the smaller molecular weight and the smaller peptide content, presumably due to amino acids having an umami taste such as glutamic acid and aspartic acid.
The flavor profiles of the ultrafiltration fraction P2 and the chromatography fractions F1-F4 were determined using an electronic tongue system. Dissolving the ultrafiltered and chromatographed freeze-dried samples in water according to a certain proportion. Each 40mL assay was run in 3 replicates. Each sample was measured using each of seven sensors (sour, sweet, bitter, salty, fresh, and 2 complex taste sensors), with 6 replicates per test. Each test was carried out for 2 minutes, and the washing time was 10 seconds. All the tests are carried out at normal temperature.
The electronic tongue simultaneously measures the sample and the standard substance, and the obtained raw data is analyzed by a PCA principal component analysis method. In the two-dimensional graph of PCA, PC1 represents the most predominant component of the sample and PC 2 represents the less predominant component of the sample. PC1 represents the most important component of a sample, and is the most important factor causing the difference between samples, and therefore the distance in the PC1 direction is mainly used as a discrimination criterion in judging the taste of each component.
FIG. 3 is a two-dimensional principal component analysis diagram of the ultrafiltration fraction P2, chromatography fraction. The abscissa represents the detected most dominant component PC1, and the ordinate represents the detected less dominant component PC 2. PC1 represents a variable greater than PC 2, and the differences in the individual components are primarily reflected primarily in the degree of difference in the distance of the components in the direction of PC1, and secondarily in the direction of PC 2. As can be seen from FIG. 3, the results of 3 times for the ultrafiltration fraction and the chromatography fraction come together, indicating the high sensitivity of the electronic tongue. From PC1 it can be seen that F1 was closest to the ultrafiltration fraction P2 of the 4 chromatography fractions, indicating that F1 had the most taste sensation among the 4 chromatography fractions.
Combining the results of FIGS. 1-3 and Table 1, it can be considered that: the F1 fraction has the highest peptide content and the strongest umami and thick taste, so the F1 chromatographic fraction is selected for the next RP-HPLC separation and purification.
And (4): further separation of the F1 chromatography fractions
Further separation and purification of F1 chromatographic fraction are carried out by RP-HPLC method. The column used was Spursil C18(5 μm, 250 x 4.6 mm; Dikma Technologies Inc.). The RP-HPLC separation conditions were: isocratic elution, 30% methanol and 70% ultrapure water, flow rate: 0.8ml/min, column temperature: the sample loading was 10. mu.L at 25 ℃ and the detection wavelength was 220 nm.
The RP-HPLC separation profile of the F1 chromatography component is shown in FIG. 4. In FIG. 4, the abscissa represents elution time (min) and the ordinate represents abundance.
From FIG. 4, 3 absorption peaks can be seen, and 3 separated fractions obtained successively in the elution process are collected. Freeze-drying and storing at-80 deg.C.
As can be seen from the results of FIG. 4, the chromatographic fraction F1 was RP-HPLC separated into 3 major components, of which F1a contained the highest amount of peptides.
And (5): sensory evaluation was used to determine the taste profile of the RP-HPLC separated fractions.
Sensory analysis was performed by 8 members (4 males and 4 females, age 25 to 30 years). The experiencers were trained to evaluate the taste of aqueous solutions (2 ml each) of the following standard taste compounds by three-point testing: 1% sucrose solution was used as a sweet standard; 0.35% sodium chloride solution was used as a salty standard; 0.08% caffeine solution is used as a bitter taste; monosodium glutamate solution of 0.35% monosodium glutamate for umami; a 0.08% citric acid solution was used for sourness. The three fractions separated by RP-HPLC were redissolved in deionized water, transferred to a sensory evaluation cup, tasted at 23 + -2 deg.C, and the evaluator was asked to sip the sample, and briefly stay in the mouth and expectorate it. To avoid fatigue and residual effects, panelists were asked to rinse their mouth with 50-60ml of drinkable water between the two different samples tested. The results are shown in FIG. 5.
As can be seen in FIG. 5, the F1b component is the most umami and was therefore selected for structural identification of the polypeptide sequence.
Step (6), structural identification of the polypeptide sequence
Preparing a sample: dissolving the F5 sample in pure water for chromatography, mixing on a vortex mixer to fully dissolve the F5 sample, centrifuging, and taking the supernatant to be filled into a liquid bottle for later use.
The UPLC-Q-TOF-MS measurement conditions were as follows:
liquid phase conditions: using a BEH C18 chromatographic column (5 cm. times.2.1 mm, 1.7 μm); sample introduction amount: 10 mu L of the solution; flow rate: 0.3 ml/min; gradient elution is carried out by adopting two kinds of eluent as mobile phases, wherein the eluent A is 0.1% acetonitrile water solution, and the eluent B is 0.1% formic acid water solution; the column temperature is 45 ℃; the gradient elution conditions were as follows: 100% B for 0-2 min; 90% B for 2-3 min; 0% B for 3-10 min.
The mass spectrometry conditions were as follows: ionization mode: ESI +, capillary voltage of 3.2Kvolts, cone hole voltage of 20Kvolts, ion source temperature of 100 ℃, desolvation vaporization temperature of 400 ℃, cone hole flow rate of 50L/h, ion energy of 1volt, collision energy of 6Volts and 20Volts, scanning time of 1s, and detection voltage of 1700Volts, wherein the mass range is 20-1000 m/z.
After separation and identification of component F1b by UPLC-Q-TOF-MS, the relative molecular weight of the separated component F1b was identified by Biolynx in Masslynx. The molecular weight (m/z) is plotted on the abscissa and the abundance is plotted on the ordinate of FIG. 5. From the results of FIG. 6, F1b ion fragments ([ m + z ]]+) Is 737.3. After manual verification, the relative molecular weight mass was finally analyzed to be 735.99 Da. The amino acid sequence of the F1b separated component was identified by secondary mass spectrometry, and the sequence of the peptide was finally analyzed as Ala-Ser-Asn-Met-Ser-Asp-Leu by manual verification, and the results are shown in FIG. 7. The abscissa of fig. 6 is the molecular weight of the ion fragment and the ordinate is the abundance.
By combining the above results, a flavor peptide of the RP-HPLC separation component F1b, the amino acid sequence of which is Ala-Ser-Asn-Met-Ser-Asp-Leu, can be obtained.
Step (7), preparation of straw mushroom Maillard peptide
Dissolving the straw mushroom flavor-developing peptide to prepare a 20% peptide solution, adding xylose according to the mass ratio of 3: 1 of the peptide to the sugar, uniformly mixing, adjusting the pH value to 8, reacting for 3 hours at 120 ℃, and cooling by using ice water to terminate the reaction. Sensory evaluation results show that the straw mushroom flavor development peptide is richer in thick feeling and aftertaste after undergoing the Maillard reaction.
The polypeptide extracted from the straw mushroom has an obvious umami enhancing effect, can be applied to the field of food, can be used as a base material and an auxiliary material as a seasoning, is salty in the fresh and new generations, is nutritious and safe, and can meet the sensory requirement.
Sequence listing
<110> Shanghai applied technology university
<120> straw mushroom flavor-presenting peptide, preparation method and application thereof
<141> 2017-12-11
<160> 1
<170> SIPOSequenceListing 1.0
<210> 1
<211> 7
<212> PRT
<213> Artificial Sequence (Artificial Sequence)
<400> 1
Ala Ser Asn Met Ser Asp Leu
1 5
Claims (4)
1. A straw mushroom flavor-presenting peptide is characterized in that: the amino acid sequence is shown in SEQ ID NO. 1.
2. The method of preparing a straw mushroom flavor peptide of claim 1, wherein: the straw mushroom flavor-developing peptide is artificially synthesized.
3. Use of the volvaria volvacea flavour-imparting peptide according to claim 1 in food products.
4. A food seasoning, which is characterized in that: comprising the straw mushroom flavor peptide according to claim 1.
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| CN113651869B (en) * | 2021-07-14 | 2023-02-24 | 南京财经大学 | Umami peptide and preparation method and application thereof |
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